Temperature Control & Food Storage Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control & Food Storage flashcards as text
What is the temperature danger zone for food in the US?
Answer: 41°F to 135°F
The USDA defines the temperature danger zone as 41°F to 135°F, where bacteria multiply rapidly.
How many total hours can TCS food remain in the temperature danger zone before it must be discarded?
Answer: 4 hours
TCS food must not accumulate more than 4 cumulative hours in the temperature danger zone before it is considered unsafe.
What is the minimum internal cooking temperature for poultry?
Answer: 165°F
All poultry, including chicken and turkey, must reach an internal temperature of 165°F to destroy harmful pathogens.
At what maximum temperature must a refrigerator be maintained to keep food safe?
Answer: 41°F
Refrigerators must be maintained at 41°F or below to keep food out of the temperature danger zone.
Which of the following is a safe method for thawing frozen food?
Answer: In the refrigerator
Thawing in the refrigerator keeps food at safe temperatures throughout the entire thawing process.
What minimum internal temperature must ground beef reach during cooking?
Answer: 155°F
Ground beef must be cooked to 155°F for 15 seconds to destroy harmful pathogens such as E. coli O157:H7.